In a wide pan , boil ½ cup of water and add 2 cup of grated beetroot , turmeric powder and salt.
Cover and cook for just 5 minutes. Cooking more will make beetroot loose nutrients. Hence, I’m cooking for only 5 minutes, you can cook more if you want.
Whilst in a mixer jar / blender, add fresh grated coconut , green chillies, jeera/cumin seeds , mustard seeds , add little water and grind /blend to a fine paste .
Add ground masala and cook for 3-4 minutes on medium heat until raw smell goes off.
Turn off stove and set aside till it cools down completely.
When it cools completely, add whisked curds and mix well.
Heat 1 tablespoon of coconut oil in a tadka / small pan, add mustard seeds, when it splutters add 2 sprigs of curry leaves and 2-3 dry red chillies
Pour tempering on prepared beetroot pachadi, mix well and serve as a side dish along with sambhar and steamed rice .